I’ve been hosting dinner parties for over ten years now, and if there’s one thing I’ve learned, it’s this: I don’t really want anyone to see me cook. It was cute and all, at least when I lived in a ...

In his cookbook “Braise” (Ecco, 2006) written with food writer Melissa Clark, chef Daniel Boulud likes to use Guinness in a braise of pork shoulder blended with dried cherries and sweet potatoes. The ...